When people say strudel, they mean the kind with the thin pastry. But many bakers also make it with puff pastry as a delicious alternative. Bosc pears are a good choice for this strudel as they hold their shape when baked and don’t give off as much juice as other varieties, such as Comice or Anjou. A dusting of crumbs under the filling keeps the dough from getting soggy.
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